Here's another one thats really easy

Chocolate Kahlua Pie

1 cup 2% low-fat milk, cold
1 package sugar-free instant vanilla pudding mix
1 tablespoon espresso or instant coffee powder (not crystals)
1 (8 ounce) container light whipped topping, thawed
2 tablespoons Kahlua or cold, strong coffee
1 9-inch low-fat chocolate graham cracker crust, such as keebler

Pour cold milk into a medium bowl. Add pudding mix and coffee powder. Beat with a wire whisk for 2 minutes. Gently stir in 1-1/2 cups of the whipped topping and Kahlua liqueur or cold, brewed coffee. Spoon into crust. Freeze 2 hours or until firm. Place pie in refrigerator at least 30 minutes before serving to soften. Top with remaining whipped topping. Store leftover pie in refrigerator.

8 servings 1 pie